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All Low Carb Keto Custard and Pudding Recipes

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All Low Carb Keto Custard and Pudding Recipes

AVOCADO AND ESPRESSO MOUSSE

Per serving.

Effective carbohydrates: 4.3 g Carbohydrates: 7.1 g
Made with Splenda only: Add 1 g carbohydrates
Fiber: 2.8 g
Protein: 3.7 g
Fat: 35.4 g;
Calories: 351
I know what you’re thinking: This is a bizarre combination. But it really is very tasty. The avocado becomes a background note and texture, and it takes the edge off the espresso.
Cocoa nibs are roasted and coarsely cracked cocoa beans that can be purchased at gourmet food stores.

Ingredients:
2 ripe Haas avocados, pitted and peeled 1 Tbsp instant espresso granules
4 tsp each Splenda and Canadian Sugar Twin or 1/3 cup (80 ml) Splenda 2 tsp pure vanilla extract
1/4 cup mascarpone
1 1/2 cups whipping cream
1 Tbsp cocoa nibs (optional)

In a food processor or with a hand-held blender, puree the avocados, espresso, sweetener, and vanilla until smooth. Add the mascarpone and process until blended.

In a large bowl, beat the cream until medium-firm peaks form. Fold into the avocado mixture and add the cocoa nibs (if using). Spoon into 6 dessert glasses and chill.

Makes 8 servings

CHOCOLATE MOUSSE

Per serving. Carbohydrates: 7.9 g
Protein: 1 OZ

Ingredients: 4 egg yolks
1 Tbsp cognac
1 Tbsp strong coffee
6 oz unsweetened chocolate, squares or squeeze packets 8 Tbsp (1 stick) soft butter, cut into
1/2-inch pieces
3 Tbsp Da Vinci sugar-free chocolate syrup
4 Tbsp Da Vinci sugar-free French vanilla syrup
2 Tbsp Da Vinci sugar-free orange syrup, or to taste 4 egg whites
3/4 cup heavy cream
2 Tbsp grated orange zest

In a heatproof mixing bowl, beat the egg yolks about 3 minutes, or until they are pale yellow and thick enough to form a ribbon. Beat in the cognac. Set the mixing bowl over a pan of barely simmering water and beat for about 3 minutes, until the eggs are foamy and warm. Then set the bowl over a pan of ice and beat for 3 or 4 minutes or until the mixture is cool again and thick and creamy as mayonnaise.

In the top of a double boiler over simmering water, add the coffee and melt chocolate in it, stirring con- stantly. When the chocolate has melted completely, beat in the butter, one piece at a time. Add all sweeteners except 1 tablespoon of the vanilla syrup. Beat to form a smooth cream. Beat the chocolate mixture into the egg yolk mixture. Taste for sweetness. In a separate bowl with clean beaters, beat the egg whites until they are stiff enough to form stiff peaks. Stir one-quarter of egg whites into chocolate mixture to lighten it.

Carefully fold in remaining egg whites. Spoon into 8 dessert dishes. Refrigerate for at least 4 hours. Whip cream with remaining tablespoon of vanilla syrup. Top each serving with whipped cream and sprinkle with grated orange zest.

Makes 4 servings

COFFEE JELLY

Per serving. Effective carbohydrates: 1.7 g Carbohydrates: 1.7 g

Made with Splenda only: Add 0.2 g carbohydrates
Fiber: 0 g
Protein: 1.9 g
Fat: 11.1 g
Calories: 112
This is a very popular dessert that I came to know in japan. My version has cream in it, which makes it taste more like a latte. In japan, it was served with whipped cream on top. If you don’t have access to brewed espresso, dissolve 2 tsp.

Ingredients:
1/2 cup (120 ml) boiling water.
(10 ml) instant coffee or instant espresso granules in 2 Tbsp plus 1 1/2 cups water
2 1/2 tsp unflavored gelatin
1 Tbsp each Splenda and Canadian Sugar Twin or cup (60 00) Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Whipped cream and whole coffee beans (optional)

Place 2 Tbsp. (30 ml) of the water in a small bowl and sprinkle with the gelatin. Let sit for 2 minutes to soften.

Heat 1/2 cup (I20 ml) water in a small saucepan until hot but not boiling. Add the gelatin and remove from the heat. Stir until the gelatin dissolves. Add the sweetener, espresso, and the remaining 1 cup (240 ml) water. Stir well.

Transfer 3/4 cup (180 m!) of the espresso mixture to a small bowl. Cover and refrigerate.

Stir the cream into the remaining espresso mixture. Pour into 4 small dessert dishes. Cover and refriger- ate for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch (1.2-cm) cubes. Pile onto the jelly in the dessert dishes. If desired, garnish with whipped cream and a coffee bean or two.

Makes 4 servings

CREAMY THREE-FLAVORED PUDDING

Per serving. Effective Carbohydrates: 5 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 7 g
Fat: 25 g
Calories: 234
One day I wanted some dessert, and I happened to have a partial can of coconut milk. This was the result. I hope you enjoy this simple dessert as much as my children and I do!

Ingredients:
1 cup coconut milk
1/4 cup caramel-flavored sugar-free specialty syrup (the kind used for coffee)
1/2 teaspoon SteviaPlus
1/4 cup creamy peanut butter
Pinch sea salt (way less than 1/8 teaspoon) 2 egg yolks

Combine the coconut milk, syrup, SteviaPlus, peanut butter, and salt in a small saucepan. Bring it to a boil. Reduce the heat, but allow it to continue to boil for about 2 to 3 minutes, until it starts to thicken. Remove the pan from the heat.

Have the yolks ready in a small bowl (a measuring cup works well). Add about 1/4 cup of the hot pudding mixture to the yolks, mixing well. Pour the pudding-yolks mixture into the hot pudding in the pan and stir well.

Pour the hot pudding into small bowls and chill them in the refrigerator for about 30 minutes until set.

Makes 1 serving

FAKE FUDGE

Per serving. Effective Carbohydrates: 1 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 3 g
Fat: 12 g
Calories: 126
Have you ever had one of those days when you just need something sweet? You really don’t care what it is, but another meal without dessert is just not what you want? That was how this recipe came about. My kids beg for it! I can quadruple this recipe, and they will still be licking the bowl at the end. Hope you enjoy it, too!

Ingredients:
2 tablespoons cream cheese
1/2 tablespoon cream 1 packet sucralose
1/4 teaspoon SteviaPlus
1/2 tablespoon cocoa powder

Place the cream cheese in a small microwave-safe dish and warm for about 20 seconds in the microwave. Add the remaining ingredients and mix well.

Makes 4 servings

GINGER CINNAMON CUSTARD

Per serving. Carbohydrates: 4.6 g
Protein 1 OZ

Ingredients: 2 eggs
2 cups heavy cream
3 Tbsp Da Vinci sugar-free Gingerbread syrup
1/2tsp vanilla
1/2 tsp cinnamon Dash salt

Preheat oven to 350◦F.

Beat eggs with hand mixer. Mix in cream. Mix in remaining ingredients. Pour into four 4- ounce custard cups. Bake in water bath (ovenproof pan or dish with about 1 inch of boiling water in it) for about 30 minutes, or until firm in center.

Makes 8 servings

LIME ANGEL CUSTARD

Per serving. Effective carbohydrates: 3.4 g Carbohydrates: 3.8 g

Made with Splenda only: Add 1 g carbohydrates
Fiber: 0.4 g
Protein: 6.1 g
Fat: 20.6 g
Calories: 219
This custard is like a creme brulle with a thin, soft, meringue-like top. You can use lemon juice and rind if you prefer or omit both and add 2 tsp. (IO ml) pure vanilla extract or another extract.

Ingredients:
4 Tbsp unsalted butter, at room temperature
3 Tbsp each Splenda and Canadian Sugar Twin or 1/2 cup (180 ml) Splenda Grated rind of 3 limes
4 large eggs, separated
2 Tbsp almond meal (finely ground almonds) 2 Tbsp vital wheat gluten
1/2 cup freshly squeezed lime juice 1 cup whipping cream
1/2 cup water

Preheat the oven to 375◦F (I80◦C). Place eight 5-oz. (75-ml) ramekins or custard cups in a roasting pan or baking dish.

In a medium bowl, beat the butter, sweetener, and lime zest until smooth. Beat in the egg yolks, almond meal, and wheat gluten. Stir in the lime juice, cream, and water. It’s okay if the mixture looks curdled.

In a clean bowl with clean beaters, beat the egg whites until stiff peaks form. Fold into the lime mixture. Divide among the ramekins. Pour hot water into the larger pan to come halfway up the sides of the ramekins.

Bake for 30 to 35 minutes, or until puffed and golden brown but still jiggly in the middle. Serve warm, at room temperature, or chilled.

Makes 2 servings

MELT IN YOUR MOUTH MOUSSE

Per serving. Effective Carbohydrates: 2 g
Carbohydrate: 2 g
Fiber: 0 g
Protein: 1 g
Fat: 15 g
Calories: 146
This is one simple recipe that should be a part of every low-carber’s arsenal of ”I’m dying for something sweet right now!” recipes. Quick to fix and extremely satisfying!

Ingredients:
1 cup whipping cream 1 packet sucralose
1/4 teaspoon SteviaPlus
Flavoring:
1 tablespoon cocoa powder, unsweetened, plus 1/2 teaspoon vanilla, or
1 tablespoon cocoa powder, unsweetened, plus 1/4 teaspoon cinnamon, or 1 teaspoon imitation maple flavoring, or
1 tablespoon lemon juice (fresh is always best!), or
1 1/2 teaspoons vanilla (garnish with cinnamon, optional)

Pour the cream into a mixing bowl and whip it with an electric mixer on high until soft peaks begin to form. Add the sucralose, SteviaPlus, and one of the flavorings. Mix until combined. Be sure that the mixing bowl and beaters are at least room temperature. If they are hot from washing, or it is a hot day, put them into the refrigerator for a few minutes to chill. The cream will turn out lighter and fluffier that way. Also, be careful not to overwhip. You don’t want sweetened butter!

Makes 8 servings

PUMPKIN PIE PUDDING

Per serving. Effective Carbohydrates: 6 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 3 g
Fat: 2 g
Calories: 61
This is a mildly flavored pumpkin dessert. Think of it like pumpkin pie without the crust!

Ingredients:
1-29 ounce can pumpkin puree
3/4 teaspoon SteviaPlus 6 packets sucralose
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg)
1/2 teaspoon sea salt 3 eggs
1 cup Almond Milk (page 240), 1 cup cream, or 1 14-ounce can of coconut milk Cooking oil spray

In a mixing bowl, combine the pumpkin, SteviaPlus, sucralose, pumpkin pie spice, and salt. Add the eggs and beat lightly. Add the Almond Milk, and mix well.

Pour the pumpkin mixture into a 9” pie plate that has been sprayed with cooking oil spray, and bake it for 45 minutes at 375◦F, or until a knife inserted off center comes out clean. Serve the pudding warm with Almond Milk or cream poured over the top.

Makes 8 servings

SILKEN CHOCOLATE PUDDING

Per serving.

Effective carbohydrates: 3.5 g Carbohydrates: 5.5 g
Made with Splenda only: Add 1 g carbohydrates
Fiber: 2 g
Protein: 4.6 g
Fat: 21.5 g
Calories: 220
Soft tofu makes wonderful desserts and is virtually undetectable in the finished product. If you like a lighter chocolate flavor, decrease the chocolate to 2 oz. (56 g).

Note: The chocolate extract made by Star Kay White is an excellent product that will give all your chocolate desserts a real boost in flavor-but the pudding will be just fine if you don’t use it.

Ingredients:
1/2 cup whipping cream
1/2 cup water Pinch of sea salt 2 large egg yolks
3 oz unsweetened chocolate, finely chopped
5 1/3 Tbsp unsalted butter, at room temperature 1-10 oz package soft tofu, drained
2 Tbsp each Splenda and Canadian Sugar Twin or 1/2 cup (120 ml) Splenda 1 Tbsp pure chocolate extract (optional)
1 tsp pure vanilla extract

Bring the cream, water, and salt to a boil in a small saucepan.

In a small bowl, whisk the egg yolks to blend well. Remove the cream from the heat and slowly whisk a few big spoonfuls into the yolks to warm them. Then whisk in the remaining cream. Pour into the saucepan.

Place over low heat and stir constantly with a heatproof rubber spatula until the cream thickens. Immedi- ately add the chocolate and butter. Remove from the heat and stir constantly until the chocolate and bUtter are melted. It will look curdled and that’s fine.

In a food processor, combine the tofu, sweetener, and extracts; blend until smooth. Add the chocolate mixture and blend again until well-combined. Transfer to a bowl and chill for at least 4 hours.

Makes 6 servings

VANILLA PANNA COTTA

Per serving. Effective catbohydrates: 4.5 g Carbohydrates: 4.5 g

Made wirh Splenda only: Add 1.3g carbohydrates
Fiber: 0 g
Protein: 3.3 g
Fat: 44.4 g
Calories: 423
Think of ice cream on the verge of melting-that’s what panna cotta is. This creamy Italian dessert is one of the most adaptable, because the flavors can be changed to suit your fancy or to complement the rest of the meal. It can be molded in ramekins and turned out onto plates for fancy presentation or served in wine or champagne glasses.

Serve with fresh berries-for a real treat, make them strawberries splashed with balsamic vinegar. Go whole hog and serve with Lemon Curd (pages 284 to 285) plus fresh berries. The recipe can easily be halved or doubled and can be made the day before.

Note: The vanilla bean gives this dessert exceptional flavor, but you can use 2 tsp. (J 0 ml) pure vanilla extract instead.

Ingredients:
1/4 cup water
2 1/2 tsp unflavored gelatin 3 cups whipping cream
1/2 vanilla bean
2 Tbsp each Splenda and Canadian Sugar Twin or 1/2 cup (120 ml) Splenda

Place the water in a small bowl and sprinkle with the gelatin. Let sit for 2 minutes to soften.

Place 1 1/2 cups (360 ml) of the cream in a medium saucepan. Slit the vanilla bean lengthwise and add to the pan. Bring to a boil, add the gelatin, and remove from the heat. Stir until the gelatin dissolves.

Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knife. Stir in the sweetener and the remaining 1 1/2 cups (360 ml) cream.

Pour into 6 ramekins, dessert dishes, or wine glasses. Refrigerate until set, about 4 hours.

If using ramekins, unmold them: Dip each ramekin in hot water nearly to its rim for 30 seconds. Run a very thin knife around the inside edge and place a dessert plate over the top. Turn upside down and vigorously shake the ramekin while holding the plate securely. The panna cotta will fallout onto the plate.

YOUR OWN ICE CREAM PARLOR
The variations on Wanda’s Vanilla Ice Cream are almost limitless! You can add extracts, berries, nuts, and chunks of tasty morsels like chopped brownies (pages 310 and 312) or Banana Bread (page 307). Brandy, bourbon, and rum are all in ice cream. (And alcohol will prevent the ice cream from freezing rock hard.)

One of the best ice creams I ever had was flavored with nutmeg, cinnamon, and fresh basil. Other herbs, like lavender and rosemary, are delicious, too. Here are more of my favorite variations.

Cappuccino and Cocoa Nib: Add 1 Tbsp. (15 mt) instant espresso granules to the warm custard and stir until dissolved; chill. Add 2 Tbsp. (30 ml) cocoa nibs to the ice cream when it’s almost finished churning.

Per serving. Effective carbohydrates: 5 g
Carbohydrates: 5 g
Fiber: 0 g
Protein: 5.3 g
Fat 0.38 g
Calories: 381 Made wirh Splenda only: Add 1 g carbohydrates
Chocolate: Finely chop 4 oz. (I 12 g) unsweetened chocolate and stir into the warm custard until melted. A little bourbon is also fabulous!

Per serving. Effective carbohydrates: 0.9 g
Carbohydrates: 8 g
Fiber: 2 1 g
Protein: 6.6 g
Far: 45.3 g
Calories: 446 Made with Splenda only: Add 1 g carbohydrates
Chocolate Chunk: Make Dark Chocolate Bars (pages 258 to 259) and cut them into chunks. Add to the ice cream when it’s almost finished churning. Turn this into Tin Roof by adding chopped roasted peanuts. For Almost Cherries Garcia, add 1/2 tsp. (2.5 m1) Boyajian cherry extract.

Per serving. Effective carbohydrates: 5.9 g Carbohydrates: 6.9 g
Calories 536 Made with SpJenda only: Add 1 g carbohydrates
Gingerbread: Finely grate 2 Tbsp fresh ginger. Squeeze out the juice and add the juice to the chilled custard along with 1 Tbsp cinnamon, 1/2 tsp freshly grated nutmeg, 1/4 tsp ground allspice.
Maple Walnut: Add 1 Tbsp pure maple extract and 1 cup chopped walnuts to the ice cream when it’s almost finished churning.

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